In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think
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In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think
Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande, a boutique winery in the Faugères appellation near the commune of Laurens in the Occitanie region.
Full Episode Notes: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s3-ep2-paul-gordon-domaine-la-sarabande
== This episode is proudly sponsored by Bega Foodservice ==
FoodRadio
In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think
